Easy Pumpkin Seed Pesto
This nut-free pesto is incredibly versatile and a cinch to make with whatever ingredients you have on hand. So fresh, bursting with flavour and you can stash it away in the freezer, too!
Equipment
- Cutting board
Ingredients
- 2 cups baby spinach
- 1 cup arugula
- ¼ cup fresh basil
- ¼ cup fresh parsley
- 2 to 4 garlic cloves
- 1 to 2 tablespoons fresh squeezed lemon juice about 10-15 g or half a lemon
- ¼ cup pumpkin seeds
- ½ cup freshly grated Parmigiano Reggiano
- ½ teaspoon coarse sea salt
- ½ cup extra-virgin olive oil
Instructions
- In a 4-cup food processor, add spinach, arugula, basil, parsley, garlic, lemon juice, pumpkin seeds, cheese and salt and pulse just until all ingredients are finely chopped. Pour in olive oil and continue to mix, stopping intermittently to gently scrape down the sides with a spatula as needed. Taste and adjust with more salt, lemon or oil to your taste. Serve immediately or transfer to an air-tight container for dinners through the week.
Notes
Substitutions: This recipe is completely adaptable to whatever greens, herbs, nuts or seeds you have on hand, making it a great staple to have in your rotation year-round. If you don’t have pumpkin seeds, almonds, hazelnuts and walnuts all work well and sunflower seeds are a great nut-free alternative.
Storage: This pesto can be made ahead of time and stored in a well-sealed container in the refrigerator for up to 3 days. Even better? Pesto also freezes beautifully! Freeze it in an ice cube tray then transfer it to a zip-loc bag or air-tight container for future use. *If using from frozen, be sure to bring to room temperature before cooking.